Lupin Free White Cheddar Mac and Cheese with Truffle Oil
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz cavatappi or elbow macaroni
- 1 tbsp kosher salt, for pasta water
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- salt and white pepper, to taste
- 10 oz sharp white cheddar cheese, freshly grated (about 2 ½ cups)
- 2 oz gruyère cheese, freshly grated (about ½ cup)
For finishing
- 1–2 tbsp white truffle oil
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- flaky sea salt, to taste (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente — tender with a slight resistance at the center. Reserve ½ cup of pasta cooking water, then drain through a colander and set aside.
- 2
While the pasta cooks, melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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